8 Reviews

Years ago I had this page from Southern Living torn out and posted on the inside of a cabinet door for easy reference. Too many moves and I lost it, but I'm so happy to find this again online! Thank you SO MUCH for posting it. I remember always adding about 1/4-1/2 cup more milk or broth every time because without the extra liquid it becomes very dense/sticky and even more dry on reheat. But that's my only addition - this recipe is so simple and flexible! Though these days I'll probably use plain greek yogurt in place of the sour cream. :)

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greenie-green November 06, 2015

Awesome recipe !!! I've tried it several times, varying ingredients each time and it's always a hit at my house. Thanks so much for sharing.

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lub2cook July 01, 2010

Thanks so much for all the good suggestions. Made dinner from them last night. Used 2 cups of chopped ham. I did precook the pasta, using 2 cups when cooked (eliminating the water). Used 1 can of mushroom soup with 1 cup of sour cream and 1 cup of milk. Sauteed some chopped green pepper, onion, carrots, canned mushrooms & celery....which made up about 2 cups of veggies. Salt, pepper & garlic powder for the seasonings. Topping was French Fried Onion Rings, and went so good with this dish. Great Post!!

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M. Joan April 07, 2010

I had a recipe similiar to this that I lost. With our busy family plus homeschooling, casseroles are a staple in this house. Thanks so much for sharing.

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Cooking Mom of 7 March 15, 2010

I never thought of writing down the basics for a casserole like this. I think it is great for the person that doesn't have the basics down for what and what can not go in a casserole... not much can't!!! Sending this to my non cooking friends

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Izza's Mommy November 15, 2009

Brilliant!

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ssngorden March 01, 2009
Mix and Match Casseroles